Spaetzle
(Spätzle) Recipe

2
cups all-purpose flour

1
teaspoon salt

2
eggs

3/4
cup milk

Stir
together the flour and salt. Combine eggs and milk; stir into the flour mixture.
Pour the batter into the Spätzle Hex and place
it on the lip of a large saucepan or pot (with a diameter of at least 20
cm or 8 in) of boiling, salted water. Turn the crank with one hand, keeping
the Spätzle Hex gently in place with the other.

Take
care to let the extruded pieces of dough (the Spätzle) fall into the
slightly bubbling water and let them cook for approximately 2-3
minutes.
Generally, Spätzle
swimming on the surface are sufficiently cooked and may be gathered with
a large slotted spoon, drained and placed
into a serving dish. Stir in some melted butter or margarine to keep the
Spätzle from sticking together and garnish with some bread crumbs. Makes
about 4 cups of Spätzle, which is sufficient as a side dish for 2-3
people.

Serve
with nearly any meat dish. Spätzle is great with gravy, sauces or just
plain.

As
a delicious variation to the above recipe, scoop the Spätzle out of the
boiling water and arrange in alternate layers of grated cheese and fried onions
in a pre-heated dish. This is the Aaltonen family favourite!